Chicken & Asparagus Carbonara

Serve : 6
Preparation : 15 mins
Cooking : 20 mins

Ingredients:
2 tbsp olive oil
3 skinless chicken breasts, halved lengthways, cut into 1cm slices
1 leek, finely chopped
1 clove garlic, crushed
200g cup mushrooms, sliced
100g sliced honey ham, shredded
3/4 cup cream
3/4 cup chicken stock
1/2 cup shredded parmesan
1/2 cup torn basil leaves
400g penne pasta
2 bunches (12 spears) asparagus, each spear cut into 5cm lengths extra basil leaves, to serve

Method:
Heat oil in a large pan on medium. Cook chicken, in batches, for 3-5 mins, until golden and cooked through. Remove from pan and set aside.

Cook leek in same pan on medium for 5 mins, until soft. Add garlic and cook for 30 secs, until fragrant. Add mushrooms and ham. Cook for 3 mins, until mushrooms are tender and ham crips. Pour over cream and stock. Simmer for 1 min. Return chicken to pan with parmesan and basil, and simmer for another 2 mins to heat through.

Meanwhile, cook penne in a large pan of boiling salted water, according to packet directions. Add asparagus for the last 2 mins of cooking. Drain. Add penne and asparagus to carbonara sauce and toss to combine. Serve topped with extra basil leaves.

Source : Spring Coles Magazine 2009